Tag: slow-roasted

Salmon. Probably the most popular fish in Sweden, but not my first choice to be honest. I blame all the baked (over-cooked) salmon fillets when I was at Uni for that. Although I love the oily fish raw, cured and cold-smoked. And, after trying this recipe, like this; baked in a very low oven and still raw in the middle.

Pre-heat the oven to 135C. Pour a little oil into a baking dish. Place fennel, lemon, chilli and till in the dish and place the salmon on top. Add plenty of salt and pepper and drizzle with oil. Bake in the oven for 20-25 minutes or longer if you want it cooked through.

Shred the fish into smaller pieces. Remove the dill (and substitute with fresh dill) and serve with the baked vegetables. I also had new potatoes and a cold sauce with lumpfish roe with mine.

Welcome to Scandelights!

As a Swede residing in London since quite a few years back, I try to keep my food heritage alive in my kitchen as well as pick up inspiration from different cuisines from travel, restaurant visits and cookbooks.
All of that is gathered here on my blog and hopefully I can send some inspiration your way too.
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